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Yields:
6 serving(s)
Prep Time:
35 mins
Total Time:
1 hr
Filled with veggies and spice, this pot pie recipe is something deliciously different to bring to the dinner table!
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Ingredients
- 1 (1-lb.) package chopped peeled butternut squash (about 3 cups)
- 1 (10-oz.) package cremini mushrooms, cut into 1-inch pieces
- 1/4 cup olive oil, divided
- 2 1/2 tsp. curry powder, divided
- 1 onion, diced
- 2 garlic cloves, minced
- 2 Tbsp. all-purpose flour, plus more as needed
- 1 1/2 cups low-sodium vegetable broth
- 1 (15-oz.) can coconut milk
- 4 cups chopped curly kale
- Kosher salt and black pepper, to taste
- 1 round refrigerated pie dough, at room temperature
- 1 large egg
Directions
- Step 1Preheat the oven to 375°F. Cut the butternut squash into 1-inch pieces, if necessary. On a rimmed baking sheet, toss together the squash, mushrooms, 2 tablespoons olive oil, and 1¼ teaspoons curry powder. Spread out in an even layer and roast until softened and slightly golden, 18 to 20 minutes.
- Step 2Meanwhile, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion, garlic, and remaining 1¼ teaspoons curry powder. Cook, stirring, until the onion is softened, 4 to 5 minutes. Sprinkle in the flour and stir, then whisk in the vegetable broth and coconut milk. Increase the heat to medium-high and bring to a simmer. Cook until slightly thickened, 4 to 6 minutes. Stir in the kale and roasted vegetables. Season with salt and pepper. Transfer the filling to an 8-inch square baking dish.
- Step 3Place the pie dough on a large sheet of parchment paper. Using a lightly floured rolling pin, roll the dough into a 10-inch round; trim into a square. Using a small knife or pizza cutter, slice the dough into 1-inch-wide strips (10 total). In a small bowl, whisk the egg with 2 tablespoons water until smooth.
- Step 4Arrange half of the dough strips diagonally over the filling, about 2 inches apart. Weave in the remaining dough strips in the opposite direction to make a lattice. Trim the excess dough. Press the ends of the strips against the inside of the pan Brush the dough with the egg wash and bake until the crust is golden brown, 22 to 26 minutes. Let cool for about 5 minutes before serving.
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